NOURISH HEALTH + TASTE + STYLE

Recipe Recap :: Asparagus Salad, Peppercorn-Crusted Tuna & Pestoed Polenta

Better late than never...as promised, here's a rundown of those recipes I whipped up last Sunday for an impromptu dinner with two of my girlfriends (my studio apartment can sadly only fit so many people!). Standard practice, I assessed what I had in the fridge that morning, built a menu around the fresh vegetables and herbs I had lying around and then picked up a gorgeous piece of tuna steak from Whole Foods for the main entree. All said and done, I knocked out this dinner (4 dishes including a simple fresh ricotta appetizer) in under an hour...a suprisingly relaxing end to a long weekend.

Obsessing Over :: Rhubarb!

Rhubarb's peak season is fleeting, a couple more weeks and then poof, it's gone until next spring.  Often under-appreciated, rhubarb is one of those ingredients that can make your eyes light up when spotting it at the market or featured on a menu.  Versatile, vibrant and mellow in taste, it's certainly worth a test-drive if you haven't cooked or baked with it ever before.  Last year, I dabbled with it's savory side, pickling it to pair with asparagus and creamy feta...totally out of this world for a stunning side dish.  Strawberry-rhubarb crisp is always in the mix each spring and early summer as a not-too-sweet dessert that's crammed with fruit and topped with oats and brown sugar.  Dab a dollop of brandied-vanilla whipped cream* on top and it's near heaven. 

And just last week, I went the route of a rhubarb-vanilla simple syrup and compote.  Shockingly quick and easy...and ridiculously tasty.  Use the syrup to stir up a perfectly pink cocktail (prosecco+fresh lemon juice+rhubarb syrup or gin+rhubarb syrup+club soda+lime both come to mind) or even to give pellegrino and lime a little pop.  The compote that's leftover after making the simple syrup is great to spoon into morning yogurt.  It'll for sure start your day with a smile.

*quick little note on that brandied-vanilla whipped cream (cause it's spatula-licking fantastic)...add 1 cup whipping cream, 1 tablespoon sugar, the inside of 1/2 a vanilla bean and 2 tablespoons of brandy to a mixing bowl and either whisk with some major arm power or use an electric beater to whip until soft peaks form.  

 

Life’s Lemons and Asparagus Soup

Sometimes when life gives you lemons, an overflowing bucket full, all you can do is make some soup.  Well, at least that's what I did this week.  This week's gray weather, matched my gray mood perfectly.  I turned to some asparagus and spring herbs to brighten both up and the outcome was a gorgeous emerald green soup that took no time to make and is incredibly light, fresh and full of fiber and antioxidants.  Springtime is all about renewal and rebirth, and that's what I'm focusing on, with soup spoon in hand.  

For the pickled rhubarb-ricotta crostini pictured with the soup, click here for the recipe.

And looking on to the weekend...the Kentucky Derby AND Cinco de Mayo are sure to kick up some trouble in the best way possible.  Stay tuned on Monday for a delightful bourbon cocktail and cocktail nibble featured in the launch of an awesome new lifestyle journal that's going to take online mags by storm!